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Thursday, 8 May 2008

As requested!

I'll start by saying these are not super sticky-sweet ooey gooey caramel-y vegan cinnamon rolls. If that's what you want you'll have to google again. They're a little more refined, subtly sweeter, but very very more-ish. You don't feel that guilty when you eat 3 (or more) in a sitting because they are sugar free, and if you make them with 1/2 wholewheat flour you can almost say they are healthy.

I have the Tassajara Bread Book (thanks to my Mum and brother) and this recipe was inspired by one I saw in there.

- In your food processor blend together the banana, 2 T agave and soymilk until super smooth, creamy and frothy, with no lumps. Pour into a large bowl, add the boiling water and mix well so liquid is all lukewarm. Add yeast, stir to dissolve and stand 10 minutes.- To the yeast mix add the first measures of cinnamon and flour, along with the gluten, salt and cooled melted margarine. Stir 100 times to really combine and then stand 30 – 40 minutes.- Add the walnut crumbs, stir to combine, and then stir in the flour ½ C at a time. The dough will come together and soon be too hard to stir with anything but your hands. At this point use your hands, turn onto a lightly floured board and start to knead. Add flour as needed while kneading to stop everything from sticking. Knead for about 20 minutes (resting after every 5 if you need to) until dough is smooth and elastic.- Lightly oil a large bowl, coat the dough in the oil, cover, place in a warm spot (inside your microwave is good) and allow to rise until double in size, about 1 hour.- Turn the dough back onto your lightly floured board, knead gently for a minute to release any trapped gas, then divide in 2. In turn roll each half out into a long rectangle (about 10 by 30 cm) about ½ cm thick.- After rolling brush the dough with 3 T agave, covering all of the rectangle, sprinkle with ½ t cinnamon (or just shake until you think there’s enough) and then roll from the long side into a log. Slice into 2 – 3 cm sections (12 per log) and stand cut side up on a greased baking sheet. Brush tops with a little soymilk, melted margarine or agave if desired. Leave to rise for about 30 minutes.- Preheat oven to 375F during this second rise, and then bake for 20 – 25 minutes until golden brown.Hope you all like it after waiting so very patiently. I am starting to feel better.

2 comments:

Mmmmmm...These sound great! They look similar to the sugar-free spelt cinnamon rolls that I made-up a few weekends ago--I used a mixture of agave and maple syrup. Thanks for sharing! They will make a nice weekend treat...can't wait to try them!

Glad you are starting to feel a bit better. Is your whole family sick? I hope you are all on the mend!

Your cinnamon rolls are similar to the ones I made a few months ago. They tasted great with reduced pinapple juice and pecans topped on them. Would be fun to have them look and taste more like the traditional ones, though.

Nut Topped Hazelnut and Almond Bundt Cake

Does anyone read this?

Gingerbread.

Look at all the ginger in there!

Any recipes posted here are of my own devising unless otherwise stated. I will always provide credit for recipes, and inspiration, where applicable and links where possible. I would appreciate the same courtesy.